Hungarian Goulash

Hungarian Goulash

2 pounds round steak, cut into 1-inch cubes
1 cup chopped onion
2 tablespoons all-purpose flour
1-1/2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 bay leaf
1 cup (8 ounces) sour cream
Hot cooked noodles
Minced fresh parsley, optional

Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes. Add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender.

Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Sprinkle with parsley if desired. Makes 6-8 servings.